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Cream of Chicken Soup with Gnocchi Dumplings


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  • 3 Tbl Butter or Margerine
  • 1 lb Chicken Tenders, cubed
  • 3 Tbl flour
  • 2 Stalks Celery, diced small
  • 4 Tsp Chicken Base mixed into 4 cups
  • of water (or 4 cups chicken broth)
  • 16 Ounces Dry Gnocchi dumplings
  • 1 Sprig Fresh Thyme or 1 Tsp dried
  • 1 Bay leaf
  • Small onion finely chopped
  • 1 Tbl Parsley chopped
  • 3/4 Cup Heavy Cream
  • Salt and Pepper
  • Nutmeg


Servings 6
Preparation time 10mins
Cooking time 16mins
Adapted from


Step 1

1. Heat Butter in pressure cooker on
high until melted
2. Coat chicken cubes with flour on
all sides before adding them and
the celery to the cooker sauteing
for 2-3 minutes until chicken is
lightly browned
3. Cover with remaining ingredients
except for heavy cream
4. Cook on high pressure for 9 minutes
5. Quick release the pressure, stir in
the heavy creasm and add salt and
pepper to taste.

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